MILWAUKEE -- Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to make Korean-style beef and rice bowl.
12 ounces reserved cooked Pepper-Crusted Tri-Tip Roast, thinly sliced
4 teaspoons olive oil, divided
4 cups lightly packed fresh baby spinach
2 cups shredded carrots
1-1/2 cups thinly sliced English or hothouse cucumber
1 tablespoon rice vinegar
2 cups hot cooked short-grain white rice (such as glutinous, sticky, botan or arborio)
1/2 cup reserved Garlic-Sherry Sauce
1 to 2 teaspoons chili garlic sauce
1 teaspoon sesame oil
Long-grain white rice may be substituted for short-grain rice.Cook's Tip: One-quarter teaspoon minced garlic and 1/4 teaspoon crushed red pepper may be substituted for chili garlic sauce.Cook's Tip: Sauce ingredients may be combined in small saucepan and heated over medium heat 4 to 5 minutes, stirring occasionally.